1/4 C four
1/4 t salt
1/4 t pepper
1/4 t red pepper
8 chicken breast halvs skinned and boned
1/4 C butter or margarine
1 1/2 T chopped shallot
3/4 C Chablis
1 C shopped tomatoe
1 1/2 t lemon juice
3/4 C whipping cream
2 t chopped tarragon
1/2 t salt
1/4 t pepper
Combine first 4 ingredients; dredge chicken in flour mixture. Melt butter in large skillet; saute chicken until golden brown. Add shallots, and cook 2 min., stirring constantely. Add wine, stirring to deglaze. Add tomatoes, lemon juice, and cream; bring to a boil, and cook until cream is reduced and coats chicken. Stir in seasonings.
That's the original recipe. I usually just use 4 breast halves, and double the sauce portion of the recipe. Leftover chicken is roughly chopped and added to the remaining sauce and used later as an alfredo sauce substitute with linguine or fettucine. Smoking the tomatoes before chopping gives it a light hint of smoke. Next experiment is to work in some smoked sun dried tomatoes.
1/4 t salt
1/4 t pepper
1/4 t red pepper
8 chicken breast halvs skinned and boned
1/4 C butter or margarine
1 1/2 T chopped shallot
3/4 C Chablis
1 C shopped tomatoe
1 1/2 t lemon juice
3/4 C whipping cream
2 t chopped tarragon
1/2 t salt
1/4 t pepper
Combine first 4 ingredients; dredge chicken in flour mixture. Melt butter in large skillet; saute chicken until golden brown. Add shallots, and cook 2 min., stirring constantely. Add wine, stirring to deglaze. Add tomatoes, lemon juice, and cream; bring to a boil, and cook until cream is reduced and coats chicken. Stir in seasonings.
That's the original recipe. I usually just use 4 breast halves, and double the sauce portion of the recipe. Leftover chicken is roughly chopped and added to the remaining sauce and used later as an alfredo sauce substitute with linguine or fettucine. Smoking the tomatoes before chopping gives it a light hint of smoke. Next experiment is to work in some smoked sun dried tomatoes.
